Gwenyth Paltrow’s Chicken Salad
I don’t often look to Gwenyth Paltrow for recipe advice–or much, for that matter. But recently as I was looking for a good recipe for a substantial chicken salad that would be nice on hot summer evenings, I ran across this. It’s great because it has arugula and parsley for green color, but it also has celery, apple, and toasted walnuts for crunch and flavor. Gwenyth’s version calls for Veganaise. I used the real stuff and it turned out brilliantly. I poured myself a glass of Proseco, had some nice crusty bread, and forced myself to not think about the busy day that lies ahead tomorrow.
Chicken Salad
Serves: 4
Time: 20 minutes
Directions: Gather and prepare all ingredients; Stir everything together.
Ingredients:
2 1/2 cups shredded cooked chicken (poached or roasted is good,
incidentally this is great recipe for leftovers)
1 large stalk celery, cut into 1/4” dice
1/2 green apple, peeled and cut into 1/4” dice
1/3 cup toasted walnuts, roughly chopped
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced
2 handfuls arugula, roughly chopped
1/2 cup Veganaise, or your favorite mayonnaise
2 teaspoons fresh lime juice
coarse salt to taste (about 1/2 teaspoon)
freshly ground black pepper to taste (about 1/2 teaspoon)
Welcome to A Sweet Spoonful, my blog devoted to seasonal cooking, whole grain baking, and casual gatherings in our Pacific Northwest home. My name is Megan Gordon and I'm so glad you're here.
Megan's book! Buy now
- Canada:
- Amazon
Health Comfort Food
Thai Carrot, Coconut and Cauliflower Soup
People describe raising young kids as a particular season in life. I hadn’t heard this until we had a baby, but it brought me a lot of comfort when I’d start to let my mind wander, late at night between feedings, to fears that we’d never travel internationally again or…
Cheesy Quinoa Cauliflower Bake
I just finished washing out Oliver’s lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable…
Stuffed Shells with Fennel and Radicchio
I’d heard from many friends that buying a house wasn’t for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I’ve started (and stopped) writing this post…
Smoky Butternut Squash and Three Bean Chili
If your house is anything like ours, last week wasn’t our most inspired in terms of cooking. We’re all suffering from the post-election blues — the sole upside being Oliver’s decision to sleep-in until 7 am for the first time in many, many months; I think he’s trying…
Spiced Steel Cut Oats Porridge with Cranberry-Ginger Sauce
Porridge is not the sexiest of breakfasts, it’s true. It doesn’t have a stylish name like strata or shakshuka, and it doesn’t have perfectly domed tops like your favorite fruity muffin. It doesn’t crumble into delightful bits like a good scone nor does it fall into buttery…
Kathy
Hi Megan, I feel like a mini Julie/Julia, cooking my way through your blog. :) The lentils were so good, and the apricot oatcakes from your book, that I delved back to the beginning of your blog. I made this salad and it really enjoyed it. Will save the recipe to make it again when the local arugula is in.
megang
I'm so glad you're enjoying the book, Kathy (and I'm also so embarrassed you've gone back this far to see the awful photos that were here in the beginning!) That being said, I do love that chicken salad. Hope you enjoy the rest of the week! ~Megan